Pomodori con Riso | Cucina in Balcone con Ruben

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

Preheat the oven to 375°F (190°C).

Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the reserved tomato pulp and cook for another 5 minutes, stirring occasionally.

Stir in the rice, parsley, basil, salt, and pepper, and cook for 2-3 minutes to combine flavors.

Remove from heat and mix in grated parmesan cheese and capers.

Stuff the hollowed tomatoes with the rice mixture, packing it gently.

Place the stuffed tomatoes in a baking dish and drizzle with olive oil and lemon juice.

Pour vegetable broth into the bottom of the dish to create steam while baking.

Cover the dish with foil and bake for 25-30 minutes until the tomatoes are tender.

Remove the foil and sprinkle breadcrumbs on top of the tomatoes.

Bake for an additional 10 minutes until the breadcrumbs are golden brown.

Cooking Techniques

Spice Level:

Allergens